Well and Wild - Cleansing, Weight Loss and Juicing

Kale and Carrot Soup

2 bunches of multi coloured carrots slice into 1 inch pieces

4 cups of low sodium vegetable broth

1 15-oz can diced tomatoes in juice 

2 12-oz bunches of dinosaur kale, thinly sliced

1/2 cup chopped basil, 

6 whole basil leaves

2 Tbs chopped chives

1 handful whole chives

115-oz can white beans, rinsed and drained

1 Tbs. balsamic vinegar

2 garlic cloves

1 red onion sliced

Bring carrots, broth, onion, garlic, tomatoes with juice, and 2 cups water to a simmer in a large stockpot with steamer insert over medium heat.

Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover and steam 5 to 7 minutes. use tongs to stir half way through. remove and discard basil leaves and whole chives. add kale, beans and vinegar to soup and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.